Cut apricots into cubes. Place in a saucepan with chili pepper, sherry, sugar and water, bring to a boil and boil down for 5 minutes. Then leave to infuse for at least 2 hours on the switched-off hob. Finely puree the fruit with the chili and the broth, adding the whipped cream. Season with lemon zest and cinnamon and refine with lemon juice.
Apricot Cream Spicy
Rating: 3.94 / 5.00 (66 Votes)
Total time: 1 hour
Servings: 4.0 (servings)